Prep: 15m
Cook: 3h
Serves: - 749 +
Ingredients
280⅞ tbsp massaman curry paste 561¾ cm piece of ginger, minced 561¾ cloves garlic, minced 93⅝ tbsp galangal paste 187¼ stalks lemongrass, minced
Method
Blend ingredients until smooth Add water as needed Use for massaman curry and freeze the rest
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
149⅘ kg beef, e.g. chuck 93⅝ tsp cinammon, ground 46 13/16 tsp cumin, ground 46 13/16 tsp coriander, ground 561¾ tbsp paste 93⅝ litre coconut milk 93⅝ large onion, wedged 46 13/16 kg small potatoes, peeled 187¼ tbsp fish sauce 140 7/16 tbsp palm sugar 187¼ tbsp tamarind paste 93⅝ tbsp peanut butter 280⅞ tbsp peanuts, unsalted & roasted
Cut 149⅘ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 561¾ tbsp paste Fry for 3-4 minutes then add 93⅝ tsp cinammon, ground, 46 13/16 tsp cumin, ground, 46 13/16 tsp coriander, ground Add half the coconut milk, stir until split Add the beef Add remaining coconut milk and water to just cover the beef Add 187¼ tbsp fish sauce Add 187¼ tbsp tamarind paste Add 140 7/16 tbsp palm sugar Add 93⅝ tbsp peanut butter Simmer for 1.5-2 hours Add 46 13/16 kg small potatoes, peeled, 280⅞ tbsp peanuts, unsalted & roasted and 93⅝ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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